DRY RUB FOR ROAST BEEF RECIPES

Name: Beef Dry Rub
Prep time: 5 min
Total time: 5 min
Yield: 1 1 3/4, 20 serving(s)
Ingredients: 1/4 cup kosher salt; 1/4 cup sugar; 1/4 cup fresh ground black pepper; 3/4 cup paprika; 4 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons chili powder; 2 teaspoons ground red pepper

BEEF DRY RUB RECIPE - FOOD.COM

Beef Dry Rub Recipe - Food.com image

I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1 3/4, 20 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup kosher salt
1/4 cup sugar
1/4 cup fresh ground black pepper
3/4 cup paprika
4 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 teaspoons ground red pepper

Steps:

Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
reserve some rub to add to your mop if you make one.

Nutrition Facts : Calories 36.2, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1432.6, CarbohydrateContent 8, FiberContent 2.4, SugarContent 3.1, ProteinContent 1.2

OVEN-ROASTED PRIME RIB WITH DRY RIB RUB | MIDWEST LIVING

Oven-Roasted Prime Rib with Dry Rib Rub | Midwest Living image

When life calls for a celebration, prime rib comes to the rescue. The homemade spice rub is delicious on the beef in this elegant entree, but it also complements more affordable cuts of beef, or even pork or chicken.

Provided by Midwest Living

Categories Food

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 11

Ingredients

? cup kosher salt
3 tablespoons dry mustard
4 teaspoons coarsely ground black pepper
1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons ground coriander
2 teaspoons celery seeds
1 tablespoon olive oil
1 4-6 pound beef rib roast

Steps:

In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350° oven for 1-3/4 to 2-1/4 hours for medium-rare (135°) or 2-1/4 to 2-3/4 hours for medium (150°).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)

Nutrition Facts : Calories 318 calories, CholesterolContent 88 mg, FatContent 21 g, ProteinContent 30 g, SaturatedFatContent 9 g, SodiumContent 934 mg

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